~*~ Recipe Reviews~ 10/01-10/07 ~*~

For those of you who are new to this thread, the recipes here have been tried and true. You will find HONEST REVIEWS here, so if someone posts that a recipe didn't work for them, or made alterations that worked out better than the recipe called for, or was just a big flop, you'll find that here too.

You'll find the link to last week's review thread below, and our new Recipe Box for our board recipes (which is always in progress of adding recipes).

Comments (43)

CORNBREAD SALAD I made this Saturday for a church picnic and it was a huge hit. I had several people want the recipe. I highly recommend not using bottled ranch dressing and making it as stated. The only change I made was using red bell pepper because I don't like green.

Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover

We love the Honey Lime Chicken Enchiladas! The only thing I do differently after reading the reviews for it is to use only 2 tablespoons of honey so they won't be too sweet. Love the flavor of these enchiladas...it takes ordinary enchiladas and takes them up a notch.

I made these on Saturday with a friend. I had never made doughnuts and they were easier than I thought they would be! I used a drinking glass and a tall skinny shot glass to cut them out. I wanted a stronger apple flavor so next time I would increase the cider.

Apple Cider DoughnutsIlana (ilanaemily)from the Washington Post

For the doughnuts:

1 cup apple cider

3 1/2 cups flour, plus additional for the work surface

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

4 tablespoons butter, at room temperature

1 cup granulated sugar

2 eggs

1/2 cup buttermilk (low-fat or nonfat work fine)

Vegetable oil for frying

For the glaze:

1 cup confectioners' sugar

2 tablespoons apple cider

For the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

For the glaze: While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners' sugar and the cider until the mixture is smooth. Set aside.

To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Made this last week and it was HUGE hit! Ready in minutes. Def a go to meal for those crazy nights. Will be making again & again!

Thanks Sharon/AKA Gator/Grrl

Tortellini with Peas and SalamiSharon --GatorGrrrl1 package tricolor tortellini, cooked according to directions1 cup or more of frozen peas1 cup salami, cut into thin strips2 tbsp butter1/4 cup Parmesan cheese, or more to tastesalt and pepper to tastePlace frozen peas in a colander while you cook the tortellini in a rapid simmer in salted water. When the tortelli is done, pour the hot pasta and water into the colander over the peas and they will be thawed perfectly. Return the hot pan to the stove and melt butter add the salami and cook for 1 minute. Add the tortellini and cook 1 minute until heated through top with salt and pepper and Parm cheese and serve.

--

"Dont worry about a thing, cause every little thing is gonna be all right"

Is it a fancy garlic bread or a variation on a pizza?! Whatever it is, it's yummy! The gooey melted cheese, the savory mushrooms, melted butter, crisply accented with green onion and mushroom...everyone in the family devoured it.

Slice bread in half horizontally. Using your fingers pull out most of the soft bread to form a hollow shell. Save pulled-out bread for another use.
Mix together butter, mushrooms, cheese, green onions, and garlic. Spread the mixture on both cut sides of bread. Place the bread, stuffed sides up, on baking sheet.

Bake in preheated oven until the cheese has melted, about 10 to 15 minutes. Cut in wedges to serve.

I have a few things to review. My neighbors and I have started doing "Appetizers for Dinner Friday Nights" and it's been a ton of fun. Everyone brings something for the group to share and we all decide what we'd change; etc... I made Spiced Apple Meatballs last Friday. They were eaten up and everyone liked them. I think they be a great app for any event!

On Saturday night, it was just me and DD. I wanted "comfort food" and decided on Chicken Divan. I've made it before and it always turns out good. It's simple but DD loves it. I made a few changes to the recipe by adding fresh broccoli (not frozen); using 1/4 c low fat sour cream and 1/4 c low fat mayo (recipe calls for just mayo) & non-fat soups. The directions call for placing broccoli on the bottom of the baking dish but I just mix everything together in a bowl (except the cheese) & pour it all in the dish. It always turns out well.

Last night, DH and I were trading ideas on what to have for dinner. I found a recipe via foodgawker for a braised chicken with porcini mushrooms and sent him the ingredients. He agreed that it sounded good so we gave it a try. He compared it to chicken marsala...but with bone-in chicken. It was definitely good and smelled amazing while it cooked! We'll have it again!

Directions:Preheat oven to 350 degreesMix first 7 ingredients together in a bowl and mix well. Pour into baking dish (coated with Pam).Top with grated cheese & bake for 35-40 minutesWe served it over buttered noodles.

Directions:Re-hydrate the mushrooms by placing them in a bowl & adding 1-1/2 c boiling water; cover with plastic wrap and allow them to soften for about 15 minutes. Once they are softened, strain the mushrooms out of the soaking liquid & reserve the liquid for later. Set mushrooms aside.

Season chicken with salt, pepper & paprika. Dust each side with a little flour.

Heat 4 qt cast iron braiser, or large heavy bottom pan over medium high heat and add 2 tbsp olive oil. Place chicken in, skin side down and allow to brown for about 4 minutes. Turn chicken over and brown the other side for about 2 minutes. Remove chicken from braiser and place on clean plate.

Reduce heat to medium low and add shallots and garlic. After about a minute, add in the mushrooms. Use a wooden spoon to loosen any chicken pieces and stir around. Add back in the chicken then pour in beef stock; reserved mushroom stock; wine and thyme.

Cover and simmer on low for about 40 minutes.

After 40 minutes, remove chicken and set aside. Mix cold butter & 1 tbsp flour into pot and whisk together. (We ended up needing more flour to thicken the sauce)

I made this Cioppino for the second time last night and it was a hit again! I did cut down on the ingredients a bit as the first time I had a ton of leftovers and I don't think something like this will last as leftovers for very long. I do have probably one more serving leftover for my DH and I, but that's fine. I served it last night for DH, my sister and mom - so I made about 6 servings as opposed to the 8-10 last time. It has a lot of ingredients but it is not a complicated recipe at all. It took 30 minutes beginning to end.

This time I used 1lb of mussels, 1 container of fresh chopped clams in clam juice, 3/4 lb of shrimp, 1 lobster that was about 1 pound, and 1 pound of sea scallops that I cut into quarters because they were huge! It was a great combination.

Garnish with fresh grated parmesan cheese and serve with crusty bread for dipping. I used a boule bread that I cut into wedges, brushed with EVOO and then baked at 400 for 15 minutes while the fish was cooking.